3.Pour over fish and sprinkle with chopped coriander and spring onions. Serve with steamed rice.

2.In a pot, mix the rest of the ingredients and boil.  Check seasoning and adjust.

1. Steam whole fish in steamer until cooked. Depending on how large the fish is, this can take from 15 – 30 minutes. Place on serving plate and keep warm in a 200 oven.  If using fish fillets, cut fillets in serving portions. Season with salt and pepper.  Line steamer with parchment paper and place fillets. Cover and steam for 10 – 15 minutes until cooked through. Place in serving plates or keep in steamer until ready to serve.

Directions:

• 2 tbs chopped coriander, stems and leaves (set aside some for garnishing)

• 2 stalks spring onions, chopped (set aside some for garnishing)• 2 tsp sesame oil• 2 tbs thinly sliced ginger• 3 cloves garlic, minced• 4 drops chili oil or 1 tsp crushed red pepper• 1 tbs sugar (or more depending on your taste)• 1/2 cup water• 3 tbs soy sauce (or more depending on your taste)• salt and pepper for seasoning

• one whole fish cleaned or 200 – 300 grams of white fish fillet such as red snapper

Ingredients:

1/2 cup water• salt and pepper to taste• 1 tsp chopped fresh mint• 2 tbs chopped parsley• 1/2 tsp cayenne pepper or crushed chili pepper• 1/2 tsp ground cinnamon• 1 tsp chili powder• 1 tsp ground cumin• 3 tbs olive oil• 1 yellow bell pepper, sliced• 3 round eggplants, quartered• 1 medium lemon, quartered• 3 medium roma tomatoes, quartered• 1 medium onion, sliced• 3 cloves garlic, minced• 3 pieces large white fish fillets cut into bite size pieces (tilapia, halibut, masaka will do)Ingredients:

Directions:1. In a bowl, mix cumin, cinnamon, chilli, cayenne pepper, half of parsley and 1 tbs

olive oil.  Add fish pieces, stir to coat.  Set aside.2. Place tagine base on electric stove and heat on medium.  Add rest of olive oil. 

Spread garlic, onions, tomatoes and lemon quarters.3. Add fish pieces of top of spices.  Top with eggplant and mint.  Add 1/4 cup water.

Cover tagine and reduce heat to low.4. Let cook for 20 minutes, checking after 10 minutes for doneness.  Add more water

if required and make sure to spoon juices over fish when checking. Season with salt and pepper to taste.

5. Serve with couscous or turmeric rice.

FISH TAGINE

STEAMED FISH WITH SPICY GINGER SESAME SAUCE

• 1/2 tsp salt4 eggs at room temperature, separate

• 1/2 tsp baking soda• 1 tsp vanilla extract

agave nectar)• 1/2 cup sugar free maple syrup (or 1/2 cup

crushed (or 1 3/4 cup ground almonds)• 1 3/4  cup toasted almonds, coarsely Ingredients:

Notes: Eggs must be at room temperature for the proteins to unwind enough and support the cake’s crumb.

This cake can be served drizzled with the sugarfree maple syrup and topped with sliced almonds.

6. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.

5. Bake the cake until golden brown and cake tester comes out clean, about 25 – 30 minutes (mine took 30 minutes!). Let cool in the pan for 10 minutes.

4. Using rubber spatula, gently fold the egg whites into almond mixture carefully until just combined. Pour into the prepared pans.

3. In another bowl, beat egg whites until white, very foamy and double in volume,  but not stiff enough to form peaks (about 1 – 2 minutes). Otherwise, this will cause the cake to shrink in the middle.

2. In a bowl, beat egg yolks, sugar-free maple syrup, baking soda, salt and vanilla extract.  Add almond flour and continue beating on low until well combined.

greasing bottom, lining with parchment paper and then greasing parchment paper. Set aside.

1. Preheat oven at 375F. Prepare pan by Directions:

FLOURLESS SUGARLESS ALMOND CAKE

CHOCOLATE ALMOND COOKIES LOW CARB

3. Bake for 8 – 10 minutes. Cool in pan for 2 minutes before transferring to a wire rack.  Makes 20 cookies.

2. Mix all ingredients in a bowl.  It will have the consistency of very thick paste. Place a tablespoon of mixture on baking sheet.

1. Preheat oven to 350F.  Line baking sheet with parchment paper.Directions:

Ingredients:• 1 1/4 cups almond meal or almond flour• 1/3 cup agave nectar• 2 egg whites, beaten• 1/4 cup soy flour• 1/4 cup unsweetened baking chocolate

powder• 1/2 teaspoon almond extract• 1/4 cup butter, softened